1 cup Riceland Extra Long Grain Rice, cooked
1 block (8 ounce) cream cheese
1 can whole kernel corn, drained
1 can shoepeg corn, drained
1 can RoTel
1/4 cup milk
1/4 cup sour cream
1 can chopped green chilies
1 tsp chile powder
1 tsp garlic powder
1 tsp cumin
1/2 of large red bell pepper, finely chopped
3-4 jalapeño peppers, chopped (or to taste)
Shredded cheese and chopped green onions for garnish
Chips for dipping
Cook rice according to package directions.
Stir together cream cheese, corn, rotel, milk, sour cream, green chilies, seasonings and peppers. Heat in microwave until cheese is melted. Stir well to combine.
Gently fold cooked rice into hot cheese mixture.
Garnish with shredded cheese and green onions.
Serve with chips.